DIRECTIONS
Heat a skillet over medium heat and then add the oil until shimmering. Saute the onions in the oil until soft. Add the garlic and cook for another minute. Next, stir in the cannellini beans and parsley.

Add broth to the skillet and salt and pepper to taste. Bring to a boil and then reduce to a simmer for about 10-15 minutes.

Stir in the lemon juice off the heat and mash the beans with a potato masher (I used my stick blender – worked perfectly).

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good!"
-Alice May Brock